This Garlic Ginger Bok Choy recipe is a great way to get healthy greens into your diet. It’s flavored with fish sauce, sesame oil, garlic, and ginger. I don’t use soy sauce or any foods with soy in my recipes since I’m on a soy-free diet. This challenge helps me get very creative with flavors when I create stir fry recipes.
You may be wondering, what is bok choy? Bok choy is a crunchy, leafy green vegetable that is part of the cruciferous family. Like kale and broccoli, bok choy is incredibly healthy. Bok choy is packed with vitamin C, vitamin A, and zinc. When you buy bok choy, look for bright green leaves that are not wilted and firm hardy stems. Bok choy is available year round, but its peak season is mid-winter through early spring.
This paleo side dish is fabulous served with my Sesame Salmon Burger recipe.
- Slice bottoms off baby bok choy
- Slice bok choy into lengthwise strips ½-inch wide (like long noodles)
- In a small bowl, combine fish sauce, sesame oil, and arrowroot
- Make a paste-like slurry dissolving the arrowroot
- Heat olive oil in a 9 inch skillet over medium heat
- When oil is hot, add bok choy and salt
- Cook, tossing frequently with metal tongs until slightly wilted
- Add scallions, ginger and garlic and stir constantly until fragrant
- Stir in sauce and quickly mix with vegetables, until thickened
- Serve right away, while hot
This Garlic Ginger Bok Choy recipe is adapted from one in Fine Cooking called Stir-Fried Bok Choy with Garlic, Ginger, and Scallions by Susie Middleton. I changed mine up a bit, eliminating the corn starch and chicken stock from it.
Here are some other healthy paleo side dish recipes for you: